A creamy porridge recipe that tastes like a dessert! This vegan baklava porridge is my favourite porridge recipe of all time.
Getting out of bed in the mornings when it’s cold and dark is a challenge. What helps me is knowing I’m going to eat something delicious for breakfast. A bowl of warming porridge.
I often say that eating soup is like giving your belly a big warm hug. I also think that porridge is the breakfast equivalent to soup. Nourishing, delicious and so cosy.
If you’ve never had the pleasure of trying baklava before and you’re wondering what it is – it’s a Middle Eastern dessert made with a sweet flakey pastry, nuts and lots of syrup or honey. It’s traditionally served in other countries like Greece and Turkey. There are many varieties of it, but my favourite is any baklava that has pistachios in it!
Different types of baklava use different flavours and aromas. Some contains things like rose water and orange blossom water, others include a hint of cardamom or cinnamon.
To make this porridge taste like baklava, I used cinnamon and cardamom, but also some orange and lemon zest. I personally find rose water too overpowering, so I left it out. Feel free to include it if you like the taste.
Seeing as breakfast is the first meal (some may argue the most important meal of the day!), I’m adding protein powder to make my porridge a more balanced and well rounded meal. You can omit if you don’t have any. Flavourless protein powders like soy or pea protein will work best.
What you need to make this vegan baklava porridge:
Oats – Scottish oats or porridge oats work best as they don’t take long to cook. You can soak your oats in water overnight, then drain and rinse in the morning to make them cook even faster (it also makes the oats easier to digest).
Spices – I’m using cinnamon and cardamom to make them taste more like baklava.
Orange & lemon zest – these are usually used to make baklava. They’re an easy way to add lots of citrusy flavours.
Tahini – not traditionally used in baklava, but it adds a bit of richness and creaminess to the porridge. You can use a mild nut butter instead like cashew or almond butter.
Maple syrup – to sweeten, but any sweetener will do – liquid or granulated.
Protein powder – I’ve put this down as optional as I understand not everyone will have protein powder in their cupboard. I love adding protein powder to my porridge to make it more balanced, filling and satisfying. We should be aiming to get at least 20g of protein into each meal.
Vegan Baklava Porridge
- 45g oats use gluten-free oats for a gluten-free recipe.
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tbsp tahini
- 1/2 tbsp maple syrup
- 120-150ml milk of choice
- 2 tbsp protein powder optional
- Chopped pistachios to garnish
- Add all the ingredients apart from the protein powder and pistachios to a saucepan.
- Cook on a low-medium heat for 4-5 mins until the mixture thickens. You can add more milk if you want a thinner consistency.
- Take off the heat and mix in the protein powder (if using any) and top with a small handful of chopped pistachios.